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“Saucy” is this week’s theme for Lasang Pinoy, Sundays (La.Pi.S.). I have just the perfect dish…Sarciadong Isda (Fish Sarciado or Fish with Fresh Tomato Sauce).

My maternal grandma, Nanay, cooked a mean sarciado. It’s a simple fish dish, that nevertheless makes us go for secondssss. Nanay usually uses a whole fish for her sarciado (tilapia or catfish). That’s what I did the first few times, too, but since fish frying and I don’t mix (but we will…someday!), I now use tilapia or catfish fillets instead. At least, I no longer have to worry about the fish skin coming off because the fillets don’t have skin anymore. Smart ei?! Hee hee.

To make, season both sides of the fillets with salt and pepper and then coat them in a mixture of flour and a bit of salt and pepper. (I use sea salt by the way, which is less salty than iodized salt. That’s why I feel the need for extra salt and pepper in the flour). Fry until golden brown. Do not over cook! You want your fish soft and a little flaky. Set aside on a serving platter and pat with paper towels.

For the sauce, saute about 4-cloves of minced garlic and one finely chopped onion in a pan with hot oil until fragrant. Then add 2 (large) finely chopped tomatoes and saute until the tomatoes become soft. Add one egg and continue sauteing until the egg is cooked. (The addition of an egg is optional.) Season to taste with salt (or patis) and pepper.

Pour the tomato sauce on the fried fish fillets and serve with hot rice.

There, another taste from my childhood…another taste from home. *wink*